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Raspberry Cheesecake Stuffed Cookies Recipe

★★★★★

4.9 from 123 reviews
  • Author: Sophie
  • Total Time: 35 minutes
  • Yield: 24 stuffed cookies 1x

Description

Enjoy these Raspberry Cheesecake Stuffed Cookies, a delightful treat combining soft, buttery cookies with a luscious raspberry cheesecake filling. Perfectly baked to golden brown, these cookies offer a satisfying balance of sweet, tangy, and creamy flavors that make a delicious dessert or snack.

Ingredients

Scale

Cookie Dough

  • 1 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 1 cup brown sugar, packed
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 3 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt

Cheesecake Filling

  • 1 cup cream cheese, softened
  • 1/2 cup powdered sugar
  • 1 cup fresh raspberries

Instructions

  1. Preheat Oven: Preheat your oven to 350°F (175°C) to ensure it’s at the right temperature when your cookies are ready to bake.
  2. Cream Butter and Sugars: In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until the mixture is smooth and creamy, which helps create a tender cookie texture.
  3. Add Eggs and Vanilla: Mix in the eggs and vanilla extract, combining thoroughly to incorporate moisture and flavor into the dough.
  4. Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt to evenly distribute the leavening and seasoning agents.
  5. Mix Dry into Wet: Gradually add the dry ingredients to the wet ingredients, stirring until just combined to avoid overmixing which can toughen the cookies.
  6. Prepare Cheesecake Filling: In another bowl, beat together the softened cream cheese and powdered sugar until smooth and creamy, creating a sweet and tangy filling.
  7. Fold in Raspberries: Gently fold the fresh raspberries into the cheesecake mixture to incorporate without breaking the berries too much.
  8. Assemble Stuffed Cookies: Take a scoop of cookie dough and flatten it in your hand. Place a spoonful of the raspberry cheesecake filling in the center, then fold the dough over and seal it completely to encase the filling.
  9. Place on Baking Sheet: Arrange the stuffed cookies on a baking sheet lined with parchment paper, spaced adequately to allow for baking expansion.
  10. Bake Cookies: Bake in the preheated oven for 12-15 minutes or until the cookie edges turn golden brown, indicating doneness.
  11. Cool Cookies: Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely, which helps set the filling and prevents breaking.

Notes

  • Use softened butter and cream cheese for easier mixing and better texture.
  • Handle the dough gently when forming to seal the filling inside to prevent leakage during baking.
  • Fresh raspberries are preferred for the best flavor and texture; frozen raspberries may release too much moisture.
  • Let cookies cool fully before storing to maintain texture and flavor.
  • For a firmer filling, chill the cream cheese mixture before assembling.
  • Prep Time: 20 minutes
  • Cook Time: 12-15 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Keywords: raspberry cheesecake cookies, stuffed cookies, dessert cookies, baked stuffed cookies, raspberry cream cheese cookies

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Find it online: https://cookwithsophie.com/raspberry-cheesecake-stuffed-cookies-recipe/